This is my take on Gyeran Bap: a simple, extremely flavorful, and relatively healthy common breakfast in South Korea. Gyeran means egg and bap means rice, so literally 'egg rice.'
You will need:
It took far longer to write this post than to actually make the dish. It is so good, full of umami and warmth. The runny yolk with the soy is delicious. As I use brown rice, I get a little bit of nutty flavor in there that I really like. The sambal gives it just a little kick of heat.
This will stay with you all morning. I have a pressure cooker that I use every five days or so to make four cups of cooked rice, so I always have rice on hand for things.
Enjoy!
You will need:
- A cup of cooked rice (I use brown rice)
- Two eggs
- Extra virgin olive oil
- Soy sauce (I use Kikkoman low sodium)
- Sesame oil (any brand will do)
- Furikake (a Japanese blend of seaweed and toasted sesame seeds; just sesame seeds would work, too.)
- MSG (if you got it, else salt)
- Sambal Oelek (Thai chili sauce)
- Microwave, for heating the rice
- Skillet (8" nonstick is perfect for this)
- Get a skillet heating over medium heat or whatever setting with which you typically fry eggs.
- Put a tablespoon or two of EVOO in the pan.
- Once hot, crack two eggs into pan, taking care not to break the yolks (dish will still turn out fine if you do).
- Sprinkle some MSG or salt onto the eggs.
- You want the eggs to finish with the yolks still runny, as the yolks form part of the sauce. When they are about a minute from being done, heat your rice in the microwave for one minute.
- Take the rice out and slide the eggs onto the rice.
- Drizzle about a tablespoon of soy sauce over the eggs.
- Drizzle about a teaspoon -- no more -- of sesame oil over the eggs.
- Sprinkle with furikake or sesame seeds.
- Using a knife, cut up the fried eggs into bite-sized pieces and let the soy sauce, oil, and yolks mix with the rice a bit.
- Place 1/2 tablespoon of sambal oelek on the side for garnish and extra flavor.
It took far longer to write this post than to actually make the dish. It is so good, full of umami and warmth. The runny yolk with the soy is delicious. As I use brown rice, I get a little bit of nutty flavor in there that I really like. The sambal gives it just a little kick of heat.
This will stay with you all morning. I have a pressure cooker that I use every five days or so to make four cups of cooked rice, so I always have rice on hand for things.
Enjoy!
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